| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P
Ensure documented employee health policy addresses return to work guidelines after illness, symptoms and exposures. Observed no return to work guidelines in policy provided. VR- provide documentation within 10 days. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drink stored on bar ice bin lid and designated employee beverage area stored on the ledge of a prep top flip cooler in the kitchen. Provide designated areas away/below food/utensils. CDI- by removal/disposal. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags with no record of the date the last shellstock sold. VR- provide within 10 days. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed lemon slicer and strainer with food debris. CDI by removal to re-wash and sanitize. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of coleslaw in the 2 door under counter unit at 42F. CDI by voluntary disposal. Unit was set on 41F, advised to lower setting to allow for proper temp. No other TCS items inside unit and all other cold foods at 41F and below. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed cooked potatoes and corn stored on the prep table with marked 4 hour times for disposal. Facility was unable to provide a written procedure. VR- provide within 10 days. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed bar wiping cloths stored on splash guard of handsink instead of wiping cloth buckets. CDI by removal. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed plastic and metal food containers stacked while wet in storage. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed dumpster doors and grease container lids open. Observed bags of trash, a mattress and carseat stored in trash enclosure. Areas is shared with other strip mall tenants. Advised to contact strip mall management for maintenance of this area. |